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Recipe: Perfect Danish Lunch Sourdough Rye Bread

Danish Lunch Sourdough Rye Bread. Soak the kernels, cracked wheat, and sourdough in water overnight. This is a basic every-day rye bread with not too much going on, just great rye and sourdough flavour. We eat it for lunch with butter and ham, pate, salami, cheese or other good stuff.

Danish Lunch Sourdough Rye Bread Recipe for traditional Danish Rye Bread. Recipe for traditional Danish Rye Bread - just like it was make in the old days and like it is made today. Perfect for a healthy breakfast or lunch. You can cook Danish Lunch Sourdough Rye Bread using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Danish Lunch Sourdough Rye Bread

  1. It's 200 ml of chopped rye kernels.
  2. Prepare 200 ml of cracked wheat.
  3. It's 200 ml of sourdough (the wet kind).
  4. It's 400 ml of water.
  5. You need 1 tbsp of salt.
  6. It's 200 ml of wheat flour.
  7. Prepare 200 ml of rye flour.

Though specifically Danish sourdough rye bread I haven't found anywhere here for purchase. The good news is you can make it yourself and I'm going to be posting several recipes for this wonderful style of dense, hearty European bread. We're going to start with a favorite among many, Danish Rye. Learning how to bake a perfect perfekt danish sour dough rye bread can be a struggle.

Danish Lunch Sourdough Rye Bread step by step

  1. Soak the kernels, cracked wheat, and sourdough in water overnight.
  2. Mix in the salt and 2 types of flour, making sure there are no dry lumps of flour when you're done.
  3. Let it ferment for a few hours.
  4. Move to a baking tray with a lid.
  5. Bake at bottom rack at 180C (hot air setting) for 60 mins, no need to preheat!.
  6. Take the lid off after 45 mins and bake without for the remaining 15.

I have made sourdough bread in the past using wheat flour. Bake this easy Danish rye bread using a simple sourdough starter and a few store cupboard ingredients to make your own 'real bread'. A recipe for those who fancy jumping on the "Hygge" baking bandwagon and putting their sourdough starter to good use. Just finished making this tonight, actually still eating pieces hot from the oven. The recipe is perfect and the bread came out I have successfully failed in my first attempt at the Danish rye bread I love so much.